Lynn's Corn Chowder Crawfish

2 qt Basic Chicken Stock see * Note 1 
    (or use canned chicken stock) 
1 med Yellow onion peeled and diced 
4 tbl Butter or olive oil 
4 tbl Flour 
2 cup Unpeeled 1/4" diced potatoes 
1 x Bay leaf 
2 cup Half and half 
8 x Ears fresh corn scraped from the cob 
    (or 20 ounces frozen kernels and 17 ounces creamed corn) 
    Salt to taste 
    Freshly-ground black pepper to taste 
1 lb Crawfish tail meat, cooked see * Note 2 
4 tbl Chopped parsley for garnish 
3 x Hard-boiled eggs peeled and sliced 

 Method : 
* Note 2: Cook the crawfish as directed in the "Boiled Crawfish" recipe which is also included in this collection.
Place the chicken stock in a 6-quart kettle and put it on the heat.
In a small frying pan saute the onion in the butter or oil just until clear. Stir in the flour and cook for a moment, thus making a roux.
Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half-and-half and the corn. Bring to a simmer and season to taste with salt and pepper. Finally, add the crawfish meat and heat for just a moment.
Serve, garnished with the parsley and sliced eggs.
 

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